| Radiofrequency thawing of frozen minced fish based on the dielectric response mechanism H Yang, Q Chen, H Cao, D Fan, J Huang, J Zhao, B Yan, W Zhou, ... Innovative Food Science & Emerging Technologies 52, 80-88, 2019 | 52 | 2019 |
| Continuous flow microwave system with helical tubes for liquid food heating Y Zhang, H Yang, B Yan, H Zhu, W Gao, J Zhao, H Zhang, W Chen, D Fan Journal of Food Engineering 294, 110409, 2021 | 35 | 2021 |
| Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications H Yang, Y Zhang, W Gao, B Yan, J Zhao, H Zhang, W Chen, D Fan Applied Energy 283, 116300, 2021 | 24 | 2021 |
| Mathematical modeling of continuous microwave heating of surimi paste H Yang, B Yan, L Meng, X Jiao, J Huang, W Gao, J Zhao, H Zhang, ... Journal of Food Engineering 315, 110797, 2022 | 22 | 2022 |
| Prediction and innovation of sustainable continuous flow microwave processing based on numerical simulations: A systematic review H Yang, B Yan, W Chen, D Fan Renewable and Sustainable Energy Reviews 175, 113183, 2023 | 18 | 2023 |
| Quality enhancement mechanism of alkali-free Chinese northern steamed bread by sourdough acidification B Yan, H Yang, Y Wu, H Lian, H Zhang, W Chen, D Fan, J Zhao Molecules 25 (3), 726, 2020 | 13 | 2020 |
| Microwave heating of dried minced pork slices with different fat content: An assessment of dielectric response and quality properties B Yan, X Jiao, H Yang, K Jiang, J Huang, J Zhao, H Zhang, W Chen, ... LWT 148, 111729, 2021 | 10 | 2021 |
| Green and sustainable microwave processing of surimi seafoods: A review of protein component interactions, mechanisms, and industrial applications X Jiao, H Yang, X Li, H Cao, N Zhang, B Yan, B Hu, J Huang, J Zhao, ... Trends in Food Science & Technology, 104266, 2023 | 5 | 2023 |
| Microwave heating process of moderate‐minced surimi based on multiphase porous media model B Yan, L Meng, H Yang, L Du, X Jiao, N Zhang, J Huang, J Zhao, H Zhang, ... Journal of Food Science 88 (1), 273-292, 2023 | 5 | 2023 |
| Computational study on radio frequency thawing of irregularly shaped aquatic product: Using hairtail fish as an example H Jiang, H Yang, W Zhang, B Yan, N Zhang, J Huang, J Zhao, H Zhang, ... Journal of Food Engineering 354, 111564, 2023 | 3 | 2023 |
| Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation H Yang, M Sun, B Yan, N Zhang, J Zhao, H Zhang, W Chen, D Fan Innovative Food Science & Emerging Technologies 90, 103495, 2023 | 2 | 2023 |
| Microwave-assisted depolymerization of chitin and chitosan extracted from crayfish shells waste: A sustainable approach based on graphene oxide catalysis B Yan, H Yang, N Zhang, J Cheng, J Huang, J Zhao, H Zhang, W Chen, ... International Journal of Biological Macromolecules 251, 126296, 2023 | 2 | 2023 |
| 液态食品连续化微波加热过程的仿真模拟. 杨化宇， 张宇皓， 闫博文， 范大明， 高文华， 赵建新， 张濒， 陈卫 Journal of Chinese Institute of Food Science & Technology 21 (7), 2021 | 2 | 2021 |
| Synthesis of γ-glutamyl dipeptides in lactic acid bacteria and its influence on the taste of steamed bread BW Yan, HY Yang, YJ Cai Shipin Kexue/Food Science 40 (16), 91-96, 2019 | 2 | 2019 |
| 基于多元统计分析方法建立北方馒头品质评价体系 闫博文， 管璐静， 赵建新， 范大明， 杨化宇， 蔡一芥， 马申嫣， 连惠章， 张灏 食品工业科技 40 (1), 214-219, 2019 | 2 | 2019 |
| Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk Y Tao, Y Tao, H Yang, B Yan, N Zhang, Y Zhang, J Zhao, H Zhang, ... Journal of Food Engineering 372, 111997, 2024 | 1 | 2024 |
| 乳酸菌代谢 γ-谷氨酰二肽及其对馒头滋味特性的影响 闫博文， 杨化宇， 蔡一芥， 范大明， 连惠章， 陈卫， 张灏， 赵建新 食品科学 16, 2019 | 1 | 2019 |
| Numerical solution-based algorithm assisted development of a continuous flow microwave reactor H Yang, Z Yan, H Zhu, B Yan, W Chen, D Fan Chemical Engineering Journal 487, 150511, 2024 | | 2024 |
| 挤出型食品 3D 打印技术研究进展 闫博文， 赵子龙， 杨化宇， 赵建新， 张灏， 陈卫， 范大明 未来食品科学 1 (1), 1, 2021 | | 2021 |
| 液态食品连续式微波加热方法设计及过程研究 杨化宇 江南大学, 2020 | | 2020 |
